Gridiron Grub Week 4: The Chewy

There are a few readers out there who I know are lucky enough to be part of Rob's weekly cookie exploitation, I'm one of them. While I often engage in the cookie festivities, in the past couple of weeks, I have been remiss in my baking duties and have been relegated to licking the the spatula (my favorite part!). I have been trying to avoid taking a dive face first into the cookie jar, so I haven't been championing the cookie baking lately. The cookie baking went from one day a year to a weekly ritual during football season.

This past weekend, Rob was at it again. The fortunate few indulged grandly on Sunday night, leaving nothing but scraps. So for those of you waiting for the Monday afternoon cookies, well it will have to be next week. In the meantime, here's a chance to see behind the scenes.

One of my favorites, the Chewy:

Chocolate Chip Cookie Recipe
2 sticks unsalted butter
2 1/4 c. bread flour (all purpose works fine, you'll have a chewier crumb if you use bread flour)
1 tsp salt
1 tsp baking soda
1/4 c. sugar
1 1/4 c. brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 tsp vanilla extract
1/2 c. white chocolate chips
1/2 c. milk chocolate chips
1/2 c. semisweet chocolate chips
1/2 c. chopped walnuts

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. (the microwave works too)

Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl and add the sugar and brown sugar. Cream the butter and sugars on medium speed.

Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.

Slowly incorporate the flour mixture until thoroughly combined.

Stir in the chocolate chips. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet.

Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes.

Eat immediately. :)

*k*